Pancetta and Saffron Rice

Total Time:
52 min
Prep:
8 min
Inactive:
5 min
Cook:
39 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 (8-ounce) piece pancetta, cut into 1/4-inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • 1 medium onion, finely chopped
  • 2 1/4 cups white basmati rice
  • 4 cups low-sodium chicken stock
  • 2 teaspoons kosher salt
  • 3/4 teaspoon saffron threads
Directions
  • In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

  • In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.


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